This recipe for Panko Orange Chicken was recreated specifically for my husband. Our new home meant moving away from our go-to Asian restaurant and my husband’s go-to menu item. This is not like the orange chicken that you get at a mall food court. I use thinly sliced chicken breast cutlets, bread them with panko breadcrumbs, and make a sauce using fresh ingredients. You’ll never look at orange chicken the same way again.
The key to this recipe is the sauce. I like to have enough sauce to dip the entire chicken cutlet for a thick layer. I make 2 or 3 times the listed sauce recipe so I have plenty, but that’s your call. I decided to pair this chicken recipe with white rice and steamed garlic broccoli. The flavor of this Panko Orange Chicken is bright from the citrus with a little kick of spice from the ginger and red pepper flakes.
I steam the broccoli using the steam basket that comes with the Our Place Always Pan. It makes it simple because you only need a little bit of water that steams quickly. Then gently toss it with some salt, pepper, and garlic for a simple side dish.
Panko Orange Chicken
Ingredients
Marinade
- ½ tsp baking soda
- 2 tbsp fresh orange juice
- 1½ tbsp soy sauce
- ½ tsp ground black pepper
- 1 tbsp cornstarch
- 1 tsp garlic minced
- 1 tsp ginger minced
- salt to taste
Chicken
- 2 pounds chicken cutlets marinade using recipe above
- 1 cup panko breadcrumbs
- 2 large eggs beaten
- ½ cup flour
Orange Sauce
- ⅓ cup fresh orange juice
- 1 tbsp soy sauce
- ¼ cup rice vinegar
- ½ tbsp cornstarch
- ½ orange zested
- 3 clove fresh garlic minced
- 1 tbsp fresh ginger minced
- ½ tsp red pepper flakes
- 3 tbsp brown sugar
- salt to taste
- 1 tbsp oil
- 1 tbsp sesame seeds
- 2 tbsp green onions chopped
Instructions
Marinade
- In a large bowl combine all the marinade ingredients and mix it thoroughly. Add the chicken to marinate for at least 30 minutes.½ tsp baking soda, 2 tbsp fresh orange juice, 1½ tbsp soy sauce, ½ tsp ground black pepper, 1 tbsp cornstarch, 1 tsp garlic, 1 tsp ginger, salt
Baking the Chicken
- Preheat the oven to 400 degrees
- Add the panko to one bowl, the eggs in a second bowl, and the flour in a third bowl. Dip the chicken pieces into the flour, then egg, then panko and place on baking sheet, then spray with cooking spray (or brush lightly with oil).1 cup panko breadcrumbs, 2 large eggs, ½ cup flour, 2 pounds chicken cutlets
- Bake for 15-20 minutes, while the chicken is baking, make the sauce.
Orange Sauce
- In a bowl combine orange juice, soy sauce, vinegar, cornstarch, orange zest, garlic, ginger, red chili flakes, brown sugar, and salt. Whisk it until the sugar dissolves and keep the sauce mixture aside.⅓ cup fresh orange juice, 1 tbsp soy sauce, ¼ cup rice vinegar, ½ tbsp cornstarch, ½ orange, 3 clove fresh garlic, 1 tbsp fresh ginger, ½ tsp red pepper flakes, 3 tbsp brown sugar, salt
- Heat a skillet to medium heat and add oil. Swirl oil to coat the pan and then add the sauce mixture. Cook uncovered for about 5 minutes stirring occasionally to prevent burning.1 tbsp oil
- As the sauce starts to thicken add sesame seeds and green onions.1 tbsp sesame seeds, 2 tbsp green onions
